Very Cherry Chocolaty Larabar Truffles

This post is about all the sweet things in life. It is about cherries and chocolate, figs and coconut, sugar, spice and all the things nice.

If you have been following Cucee, then you probably know that I am not much of a “desert” person (see my healthiterian manifesto as a reminder.) Well, a while ago I almost followed my husband, an irrecoverable chocoholic, into a dark world of dark chocolate. But having recognized an addictive nature of this magic substance, I successfully resisted its enslaving power.

Well, that was until about two months ago…

I was searching for some protein snack ideas for an upcoming backpacking trip. To Cucee’s disappointment, my research revealed that sugar-packed power bars seemed to have been favored by most backpackers. In an effort to find a healthier alternative, I stumbled upon an article about raw dehydrated truffles. Intrigued, yet without a dehydrator in sight, I hacked my way around the kitchen and produced these:

Very Cherry Chocolaty Larabar Truffles Rolled in Coconut Flakes

Long story short. I never found a way to make a healthy protein snack and, to Cucee’s continued disappointment, we ended up hiking around the Yellowstone National Park chewing on the offensively-sweet Power and Clif Bars. But the lesson learned from my failed research didn’t go to waste; after a series of experiments I have discovered an obsession-worthy, healthily cheriliciously chocolaty Cucee-approved desert.

Optional Garnish:

Directions

Mix all 5 ingredients in a food processor until mixture is ground thoroughly

Roll mixture into balls. Each ball should be about 1-inch in diameter

Roll truffle balls in either cinnamon, cocoa powder, almonds or coconut for a pretty presentation. This is optional

Lay out a sheet of wax paper and refrigerate until firm, about 1 hour. Store covered in a refrigerator

Prune, Almond and Cinnamon Truffles with Berries and Powdered Sugar

And for those that want to watch their chocolate intake, here is a chocolate-free variation:

Prune, Almond and Cinnamon Truffles

Ingredients

1 cup Organic Prunes (you can also use dates)

1 cup whole almonds (or almond meal)

1 tsp Cinnamon, ground

Optional Garnish:

Cinnamon, ground

Cocoa powder

Finely chopped toasted almonds

Coconut flakes

Directions

Grind almonds first (or use almond meal if you want a less textured desert)

Mix all 3 ingredients in a food processor until mixture is ground thoroughly

Roll mixture into balls. Each ball should be about 1-inch in diameter

Roll truffle balls in either cinnamon, cocoa powder, almonds or coconut for a pretty presentation. This is an optional step

Lay out a sheet of wax paper and refrigerate until firm, about 1 hour. Store covered in a refrigerator

Prune, Almond and Cinnamon Truffles with Coconut Flakes

Wine pairing

I recently made an unexpected discovery at a local Sonoma winery. Dark chocolate pairs with Cabs in an explosive harmony, making you scream for more. One of my favorite Cabs to fuel such an explosion is Merryvale Starmont Cabernet Sauvignon. Try the pairing of the two and let me know how you like it!